I also made the same recipe for the rest of the family, with a bit less butter and
a few tablespoons of sugar.
Sprinkle it with
a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it's a deep, golden brown.
It's as simple as crushing pretzels, adding melted butter and
a few tablespoons of sugar, mixing to combine, and then patting in to the bottom of a 9 × 13 ″ pan.
Not exact matches
Otherwise, you can also use 1/3 cup
of oil instead, and add a
few more
tablespoons of sugar.
Besides milk, you need some white granulated
sugar, a
few tablespoons of light corn syrup (or glucose), a little baking soda and salt.
Instead
of cooking fruit down, relying on pectin, and adding
sugar to help it set, like traditional jam, all we need to do is mash up some fruit and stir in a
few tablespoons of chia seeds.
for the frosting: 3 egg whites 150 grams (3/4 cup)
sugar 45 grams (3
tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings
of 2 vanilla beans
few drops pink food coloring
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2
tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown
sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon
Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
If you only have generic honey you want to use up, then try adding a
few tablespoon of brown
sugar for a stronger flavor.
Full
of great banana flavor, lightly sweetened with just enough
sugar to keep it super tasty, but not so much that it tastes like cake, and lightened up with a little Greek yogurt to keep it nice and moist and a
few tablespoons of butter to maintain that delicious flavor.
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a
few aside to leave whole for the pitcher 4 - 5 cups
of water 6 - 8
tablespoons white granulated
sugar, depending on the sweetness
of the fruit.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup) with the 2
tablespoons of brown
sugar in a small sauce pan, and allow it to very gently simmer for a
few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
In a small bowl, combine a
few tablespoons of light brown
sugar, salt and a pinch each
of oregano and thyme.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a
few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown
sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
I also added a
few tablespoons of brown
sugar at the end to kill the heat for my wife.
And so we looked at the ingredient list; a pound plus four
tablespoons of butter, half a cup
of white
sugar, two cups
of brown
sugar, a can
of sweetened condensed milk, and a
few other odds and ends.
And my final
sugar concern was that if all
of the sweetness was in the same form, that the final product might be too one dimensional, too honey - ish, so I decided to drop the final amount
of honey I used, but add in a
few tablespoons of molasses.
I did make a
few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for
sugar and butter for coconut oil, and ended up having to add another
tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.
300 g almond meal 5 - 6
tablespoons muscovado
sugar a
few pinches
of cinnamon powder 1 large
tablespoon cocoa powder a pinch
of whole sea salt 70 g pure cocoa butter, melted 30 ml extra virgin olive oil 1
tablespoon almond butter
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a
few tablespoons of cream or whole milk, powdered
sugar, start with 1/2 cup, a couple
of tablespoons of lemon juice, a teaspoon
of its zest, and a teaspoon
of vanilla — mix until smooth, taste and adjust ingredients as needed.
I decided to just take a risk and replaced the icing
sugar with agave nectar and the white
sugar with a
few tablespoons of raw
sugar.
To make the glaze, whisk together the powdered
sugar, corn syrup, 2
tablespoons milk, vanilla, almond extract, salt, and a
few drops
of food coloring until smooth.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners»
sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2
tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2
tablespoons heavy cream Filling: 5 cups blueberries 3
tablespoons corn starch 3/4 cup (150g) superfine
sugar 2
tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners»
sugar, salt and baking powder in the bowl
of a food processor and pulse a
few times.
I tried it today, the only thing is that I'd add a
few more
tablespoons of sugar.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2
tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a
tablespoon or two
of palm or brown
sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2
tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a
few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
It looks low -
sugar with only the dates and a
few tablespoons of maple syrup and it seems low - carb too.
If needed, add up to 1 more
tablespoon of espresso and / or a
few tablespoons of powdered
sugar to achieve your desired consistency.
Like others, I took your suggestions (subbing in some whole wheat flour and reducing the
sugar), and I also halved the butter (adding a
few more
tablespoons of buttermilk to guard against dryness).
For glaze - add a
few tablespoons of confectioners
sugar to a little bit
of water and whisk to desired consistency.
I haven't tried the cookies without the applesauce before, but I would add about 3
tablespoons of the vegan butter spread (or regular butter if you're not vegan) and a
few more
tablespoons of sugar (about 2 to 3).
Add a
few more
tablespoons of sugar if you want to balance out the matcha flavor.
Assorted nuts — any blend
of peanuts, cashews, walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1
tablespoon + 2 teaspoons) Fresh rosemary (A
few sprigs) Cayenne (1/2 teaspoon) Organic cane
sugar, sucanat or coconut
sugar (2 teaspoon) Butter, grass - fed, or coconut oil (1 - 2
tablespoons)
If it does crystalize, just add a
few tablespoons of water, dissolve the
sugar, and try again.
With a little over half a cup
of added
sugar, just enough chocolate to make Harry think they're a treat, and only a
few tablespoons of added fat, these blow commercial granola bars — which are often no better than straight - up candy — out
of the lunchbox.
If you are only making a
few chops, start with a
few tablespoons of soy sauce and
sugar and go from there.
1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons
of Brummel & Brown) 1 pound cottage cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup
sugar (I used only a tiny bit, a
few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1
tablespoon of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a
few hours 2
tablespoons of confectioners»
sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1
tablespoon of dried edible rose petals METHOD
I'm in my mid 30's and a female, just taking it for the protein and amino acids, I only use one scoop, with a cup
of almond milk, a cup
of crushed ice, half a teaspoon
of cocoa, a
few drops
of vanilla extract, medium size banana and 2
tablespoons of cane
sugar.
~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2
tablespoons coconut
sugar zest
of 2 clementines (or one large orange) 1
tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier 1 - inch piece fresh ginger, grated a
few tablespoons flour pinch
of salt
1.5 cups almond milk or water (see note) 1/2 — 1 cup mashed sweet potato (see notes) 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon clove 1/8 teaspoon nutmeg pinch
of salt 1/2 tsp vanilla (optional) sweetener, to taste (maple,
sugar, etc., — probably a
few tablespoons)
* about 15 fresh hot red chile peppers (I used all different types
of chiles that I grew in my garden; if you don't want it to be super hot, you can include a
few mild peppers, if you like), cleaned, stems trimmed off and roughly chopped * 1 teaspoon sea salt * 4 garlic cloves, or more to taste, peeled and roughly chopped * 2
tablespoons palm
sugar or dark brown
sugar * 1/4 cup brown rice vinegar
Ingredients -4 medium pears, large and thinly slice -1 / 3 cup dark brown organic
sugar -3 / 4 teaspoons ground cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3
tablespoons cold coconut oil -5 cloves - A
few drops
of vanilla essence — Purely Elizabeth pumpkin flavored granola
We did quite a bit
of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a
few tablespoons of soy flour and a bit more
sugar.
Made a
few mistakes (used 2
tablespoons of vanilla instead
of 2 teaspoons) and some substitutions (cooking oil instead
of butter in the cake and for half
of the granulated
sugar, I used splenda).
You can see for yourself that this breakfast cake is still super tender and moist, even with just a
few tablespoons of butter and 1/2 cup
of sugar in the whole cake.
Stir gently and add in powdered
sugar, vanilla extract and a
few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick.
Combine about 1/4 cup organic brown
sugar, 1 1/2
tablespoons of jojoba oil, and a
few drops
of frankincense essential oil, which acts as a toner and pore minimizer.
Turns out, a
few tablespoons of lemon juice just before or during a meal may also help lower your blood
sugar response from that meal.
I've even been known to stir in a
few tablespoons of gelatin or collagen for an extra boost
of protein to help my kids ride out the
sugar rush.
One scoop vanilla protein powder 1
Tablespoon sugar - free instant vanilla pudding 1/4 teaspoon cinnamon 1/4 teaspoon vanilla extract A
few dashed
of butter flavor sprinkles or butter flavor extract 7 ounces water 3 ice cubes